Khanom Tako Thai Dessert

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining flavor.

tapioca starch

🥗Healthier: arrowroot powder

💰Cheaper: cornstarch

Arrowroot powder is a natural thickener and easier to digest.

Steam the Taro root cubes for 15 minutes until fully cooked and soft.

In a large mixing bowl, add 1.2 litres of water, all the sugar, rice flour, mung bean starch, tapioca flour, and salt. Mix until fully combined.

Check the Taro root cubes with a fork to ensure they are ready.

Prepare the Tako baskets by sprinkling water on them, covering with cling wrap, and chilling in the fridge.

Dab excess water off the baskets with a dry cloth.

In a non-stick pan over medium heat, add the base layer’s flour water and one-third of the steamed Taro root cubes. Cook for about 8 minutes, stirring constantly.

After 8 minutes, the mixture should be thick and smooth. Transfer a portion of the base layer to a small bowl and scoop into each basket until half full.

For the top coconut layer, in a non-stick pan over medium heat, combine coconut milk, salt, mung bean starch, tapioca flour, rice flour, and sugar. Stir until dissolved, about 2-3 minutes.

Continue stirring for about 7 minutes until the coconut layer thickens and becomes smooth and glossy.

Fill the baskets to the brim with the coconut layer, sprinkling Taro cubes in the middle of each Tako.

Allow to cool for about 30 minutes, then refrigerate for about 4 hours until completely set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens